Corn-Tomato Salad

 

Corn-Tomato Salad

(8-10 servings)

 

Ingredients:

8 ears Fresh Corn, cleaned and cooked

½ cup Canola Oil

¼ cup Cider Vinegar

1½ tsp. Fresh Lemon Juice

¼ cup Fresh Parsley, chopped

2 tsp. Salt

2 tsp. Sugar

½ tsp. Dried Basil

¼ tsp. Ground Cayenne Pepper

2 large Fresh Tomatoes, coarsely chopped

½ cup Green Bell Pepper, chopped

2 each Scallions, thinly sliced

Directions:

Cook corn whatever way you desire (see note) and let cool.  Once cooled, cut corn off cobs and place in a large bowl.  While corn is cooling in a small bowl, combine oil, vinegar, lemon juice, parsley, salt, sugar, basil and cayenne pepper.  To the bowl of corn add tomatoes, bell pepper and scallions.  Now add the lemon mixture and combine well.  Cover and refrigerate at least 2 hours before serving.

Notes:              You can cook your corn any of a number of ways.  There are several methods listed in my food blog.  I like to grill my corn uncovered to get a little color and flavor to add to any recipe.

Notes:              Instead of green bell pepper, you can use any color you would like.  Green ones are just less expensive.

Ideas for Future Efforts

 ____________________________________

____________________________________

____________________________________

____________________________________

____________________________________